Art of preparing foods for cooking.



- acid to the ngredients mixed together for yeast-raised dough, the follow 1,191,047. Iifo Drawing.

To allwhomc't coaocrarf p Be it known that we, RO ERT -WAHL'aIId ARNOLD S. WAHL, citizens of the United.

States, residing at Chicago, in the county. of Cook and State of. Illinois, have invented a new and useful Improvement in the 'Art of Preparing Foods for Cooking, of which the p of the bran, but which is made available by following is a. specification.

Our invention relates-to an improvement in the art :of preparing foods, generally, which contain as' nutrient bases nitrogenous substances and phosphates, and including bakers products, such as bread,rolls, buns,

' is rendered superior in a number of particulars. For example, in the art of bread-mak-"- more important particulars;

: ing, among the of superiority'afiorded by addingthis lact1c I producin ing may ementioned: The appearance of loaf-results "per weight of bread; a more uniform-distribution ofgas-cells is obtained resulting in smaller cells in augmented num' ber invthe cru b with avoidance of holes or,

' .-at least, with material decrease in their size,

and a less crumblgand less doughy but more 'velvety' crum (if-obnoxious odorsfrom development. of

. .foreign ferments, as also any augmented palatablene'ss by a change ensuing inthe tribasic phosphates, v I "50 taste, into acid phosphates, which lend zest '1 'j ..and j appetizing qualitiesto the bread; and the product is rendered more wholesome, by

which I art an alkaline reason of being more readily digestible.

The'lactic acid used is that prepared as a 5 5'sour liquid according to Letters Patent of the United States No. 1,028,508, dated June Specification of Letters IPatent.

cakes, soda-biscuits and unaerated breads,' andtoasted cereal. foods,

tities of ferment-products deleterious to the and particularly when containing, be-

the crust is improved in color and bloom; I the crumb lmproved in uniformityof acts to texture and color, .besidesattaining greater -'whitene ss inwhite bread; a larger size of magnesium phosphates,

into 'acid phosphates. Moreover, 'be it .the added i me or ritnrnnine roo ns For. cooxrne,

Patented July 11, 1916.

mustarfiled January 16, 915. Seria1IIo. 2,5 46:.'

4,419 12, though its content of the acid should not exceed about 1 per cent, and is preferably about of'l per cent.; and in'that connection it is recommended that. wheatby-product and contains both proteins and basic phosphates locked up in the cellulose the action of the lactic acid. To produce to 50 parts of bran with about 15 to 25 parts of sugar to about 1000 parts of .water.

This-'ma'sh'is heated to (3., or thereabout,

and is then inoculated with lactic acidbacteria, preferablyby adding a portion of an acidul'ated mash previously produced in the same manner. After inoculation, the mash ls-held at a temperature of between 55 0.,

' to 45 C., orthereabout, until the desired extent of acidulation is obtained. About 40 to .70 parts of thisacidulatedliquor are added bran be used as the base, since it is .a cheap in mixing the materials for the dough, in-

eluding flour, water, yeast, salt, and other ingredients if desired, the proportion olf the added liquor to the flour being about at lfto 7 The lactic acid liquor may, howeyer,' beproduced {from wheat-flour, fresh,

stale or' defective bread, or other suitable ,lnaterial. "By adding the acid in-a thus al-' ready formed condition, the desirable results .hereinbefore mentioned are immediatelyproduced by'the action of the acid in making and baking-the bread. The acid liberate and activate the proteolytic" enzyms contained in the flour, and eiiects solution of the basic phosphates in the latter, besides itself acting enzymatically in splitting up'the insoluble proteins into soluble peptones and amino bodies. 1 These, to-

gether with the soluble phosphates, provide the food required by the yeast to build up its protoplasm,.much' of the required yeasta-finer flavor ofthe" bread is produced because of the avoidance,

food being contained in theflour in an unassimilable because insoluble condition, but which the lactic-acid transforms and makes soluble and assimilable.

"lheraoidulation does not become mark edly'noticeable, either to the taste or otheras bases, are, in turn,

phate produced, has a general retarding influence on foreign ferments, growth of which would tend to produce bad odor, dis

coloration, ropiness and sourness in the bread. Itis also to be noted that the production of yeast-food by the effect of the lactic acid on the phosphates and on the protein aided by proteolytic enzyms, whether set free or not, has marked stimulating and invigorating effect on the yeast, whereby the latter is caused to produce, within a given time, a larger amount of carbonic acid gas, so that in the period of making bread up to the time of knocking down, as well as in the proofing, the gas generated is in dependably large quantity; the other factor being vigor ofthe yeast.

The increased nourishment afforded to. the

yeast, with its resultant invigoration,-produces increased yeast growth and a consequent tendency to separate the yeast into individual cells and avoid cell-aggregations; Whereas, if the individual yeast-cells comprising them be undisturbedor insufliciently nourished, they remain intact, and, through the combined action of the aggregated cells cause the production of holes in the crumb or a lack in uniformity of its texture.

The greater volume of the loaf is due to the increased distribution of the invigorated yeast-cells combined with the larger'number formed of the latter, so that each particle of the dough becomes, as it were, aerated, each cell being surrounded by the gluten (gliadin and glutenin) modified in the direction of greater elasticity, which principle, as is generally supposed, resides in the gliadin. v

In the case of unfermented bakery goods, such as soda biscuits, aeration results from the sodium bicarbonate or carbonic acid used, Our lactic acid renders unnecessary the use of cream of tartar or other chemical having an acid base, the carbonic acid gas being,

by our improvement, liberated after incorporating the soda with the dough, by mixing the lactic acid with the latter whereby not only aeration but the other desirable effects hereinbefore named are obtained, since the phosphates of the flour are changed to acid phosphates and the nltrogenous substances are transformed, in part, into peptones, thus rendering the bread more wholesome and more readily digestible, while the texture is improved, being produced of desired quality owing to uniform distributlon of the soda throughout the dough. This distribution does not encounter the same difficulties as in the case of the yeast, which by reason of the mucilaginous coating on the individual yeast-cell membranes, rendering the yeast sticky, forms the non-readily dispersible cell-aggregations already re ferred to; while the particles of soda are readily distributed and yield readily to thorough mechanical mixing with the dough.

Our improvement is also advantageously applicable to toasted foods, commonly known as breakfast foods, by steeping them, before toasting, in the lactic-acid liquor; to meats, and, in fact, to all food products or materials, prior to cooking them, that contain as nutrient bases, nitrogenous substances and phosphates, because of the efiect of the lactic acid, in transforming the basic phosphates and insoluble nitrogenous substances, of enhancing the food in palatable, wholesome, digestible and appetizing qualities.

While commercial lactic acid may be used with improved results in all cases, it is preferable to use the bacterial lactic acid hereinbefore referred to on account of its greater effectiveness, since the propagated acid, with the extracted substances in it,

contains a much greater concentration of hydrogen ions, upon which the'efi'ectiveness of the acid largely depends.

What we claim as new and desire to secure by Letters Patent is 1. As an improvement in the art of pre-, paring for cooking food containing as nutrient bases proteids and phosphates, introducing into the food material before cooking it lactic-acid liquor substantially free from the products of other fermentations containing, besides the acid, the unassimilated remnants and other fermented and unfermentable substances of the cereal matter, from which said liquor was produced, thereby transforming basic phosphates into soluble phosphates and proteids into soluble nitrogenous substances and enhancing the palatable, wholesome, digestible and appetizing qualities of the cooked food.

2; As a step in the art of bread-making, introducing into the dough, preparatory to baking it, lactic-acid liquor substantially free from the products of other fermenta-.

tions containing, besides the acid, the unassimilated remnants and other fermented and unfermentable substances of the cereal matter from which said liquor was produced, thereby transforming basic phosphates into soluble phosphates and proteids into soluble nitrogenous substances and enhancing the palatable, wholesome, digestible and appetizingqualities of the bread.

ROBERT WAHL. ARNOLD S. WAHL. 

